Studies on the effect of complex lactated food additives series "Dilaktin" on the rheological parameters of samples of yogurt Scientific journal NRU ITMO Series Processes and Food Production Equipment

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2013 (published: 02.12.2013)

Number 4(18)

Home > Issue > Studies on the effect of complex lactated food additives series "Dilaktin" on the rheological parameters of samples of yogurt

UDC 637.1:66.065.2

Studies on the effect of complex lactated food additives series "Dilaktin" on the rheological parameters of samples of yogurt

Rublev A.L., Zabodalova L.A.,, Eveleva V.V.
The results of studies of changes in rheological properties of yoghurt using complex lactated food additives.
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Keywords: yogurt, effective viscosity, shear stress, complex lactated food additives series «Dilaktin».

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